This is all about Sri Lankan party, picnic, teatime snack and sometimes also kind a breakfast, dinner idea. Canned tuna, mashed potatoes, grated carrots and all the Sri Lankan herbs and spices pack in Sri Lankan pancake/crepe. Coated with crispy breadcrumbs and deep fried. 

Who doesn’t love to enjoy some hot hot fish rolls with good cup of Ceylon tea and nice book. Isn’t that is the best equation you’ve ever heard… pick the recipe to rock and roll on your weekend. 

FILLING

1.boil 500g potatoes and peel. Grate using box grater or mash using a fork and add 300g oil/water drained canned tuna. Mix both well, until well combined. 

2.heat a pan with 3-4tbs oil and add finely chopped 1 large onion and fry until translucent. Add minced 3 garlic cloves, 3 finely chopped green chillies, finely chopped some curry leaves and fry until fragrant. 

3.add 1tsp chilli powder, 1/2tsp turmeric powder, 3/4tsp curry powder salt, 1/2tsp ground black pepper and mix with aromas. Fry around a minute. 

4.add grated 200g carrots and cook around a minute with all the spices and aromas. 

5.now add mashed potatoes and tuna paste to the spices and mix well. Cook in low heat around 3-5 minutes until paste is well mixed with aromas and spices. Fire off and squeeze 1/2 lime and fold one more time. 

PANCAKES 

1.in a large mixing bowl, whisk 2 eggs with 1/2tsp turmeric powder, pinch of salt. Later add 3 cups of flour and mix well. Added 3,1/2 cup of fresh milk/water. May be more or less, so add little by little and make a thick runny batter suit for crepes. 

2.heat a nonstick pan over a medium heat and pour some batter over the pan, spread over the pan circularly and cook just the bottom side. DON’T cook booth sides. The upper side must be lightly raw to stick while we are rolling the pancake. 

3.straight out of the pan place some fish paste on the one corner of the pancake and bring two opposites sides of the pancake towards the centre and start to roll from the side you place the paste. Bring it to other corner and stick to the end. 

CRUST

1.beat 2-3 eggs in bottom down plate and dip your pancake roll in egg mixture. 

2.prepare another plate with generous amount of breadcrumbs and straightly place the egg dipped pancake roll in the breadcrumbs and coat each and every part well. For better crust dip again in egg mixture and coat again with breadcrumbs. 

FRYING 

1.heat a bottom down pan with generous amount of oil to deep fry your fish rolls. Once the oil is well heated gently place the fish rolls in the oil and deep fry until golden brown and place the deep fried fish rolls over a paper towel to absorb the excess oil and serve.